Thai Coconut Crab Salad

• lump or jumbo crabmeat, picked over for shells and cartilage1 pint
• small white onion, finely chopped↗1⁄2
• small green pepper, finely chopped↗1⁄2
• small red pepper, finely chopped↗1⁄2
• small yellow pepper, finely chopped↗1⁄2
• minced garlic1⁄2 teaspoon
• lime juice or 3 tablespoons just from 3 limes↗3 tablespoons
• chopped cilantro1⁄4 cup
• Worcestershire sauce↗2 teaspoons
• coconut milk↗1⁄2 cup
• salt & freshly ground black pepper
• sliced tomatoes, for garnish

Step-by-step instructions

1. 1

   Combine all ingredients in a medium non-reactive bowl. Serve immediately.